Eosinophilic Esophagitis Friendly Vegan BBQ Smoked Chickpea Burger
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Learn more →Ingredients
4 servings
For the patties
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup rolled oats
- 3 tbsp tomato paste
- 2 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- 2 tbsp olive oil, divided
For the BBQ glaze
- ½ cup bbq sauce
- 1 tbsp apple cider vinegar
- 1 tsp liquid smoke
For serving
- 4 vegan burger buns
- 4 leaves romaine or green leaf lettuce
- 1 large tomato, sliced
- ½ red onion, thinly sliced (optional)
- vegan mayonnaise, for spreading (optional)
Instructions
- 1
Spread the drained chickpeas on a parchment-lined baking sheet and pat thoroughly dry with paper towels — the drier they are, the better the patties will hold together and crust.
- 2
Transfer the dried chickpeas to a large mixing bowl. Add the rolled oats, tomato paste, soy sauce, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Mash with a potato masher or fork until the mixture is mostly smooth with some texture remaining — about 80% mashed, with visible chickpea pieces throughout.
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